Spirit of Aloha | Articles | Recipe Roundup | May/June 2002

Recipe Roundup
Favorites from Employees of Aloha Airlines and Island Air

Confetti Jell-0
Robyn Omuro (Marketing)
3 pkg. (3 oz.) flavored gelatin
(lime, strawberry, orange)
4 cups hot water
4 envelopes unflavored gelatin
1 can (12 oz. size) sweetened
condensed milk
Mix each package of Jell-o with 1 cup hot water. Pour into separate bowls. Chill till set, then cut into small cubes. Mix 1 can sweetened condensed milk with 11/2 cans hot water and 1/2 can cold water. Stir until dissolved. Mix 1 cup hot water with four envelopes unflavored gelatin. Mix into condensed milk mixture and let cool. Place cubed Jell-o into a 9-by-13-inch pan, then pour cooled condensed milk mixture over cubes. Chill to set.

Miniature tart
Robyn Omuro (Marketing)
1 3-oz. pkg. cream cheese
1 cup flour
1 block butter, melted
Mix together. Chill 1 hour. Roll thin. Cut with small biscuit cutter
(I just make a round ball and press and shape dough in each muffin cup). Fill in miniature muffin tin. Fill with mixture:
2 eggs, separated
1 cup sugar
1 block melted butter
1 cup raisins
1 cup chopped pecans
Beat egg yolks. Add other ingredients. Fold into well-beaten egg whites. Fill muffin tin (not too full). Bake at 350 degrees for 20-25 minutes. Makes
3 dozen.

Lemon Strawberry Tiramisu
Gerry Johnson (Reservations)
2 pkg. (8 oz. each) cream cheese,
softened
1/4 cup sugar
1 tsp. vanilla
1/3 cup water
1 pkg. lemon Jell-o
2 cups Cool Whip
1/2 cup strawberry jam
1/4 cup (or less) water
2 Tbsp. (or more) marsala wine or a sweet wine
2 pkg. (3 oz. each) ladyfingers
1 pint fresh strawberries
Combine cream cheese with sugar and vanilla. Beat until smooth.
Combine 1/3 cup water with Jell-o and microwave until dissolved.
Add gelatin mixture to cream cheese and beat 1 minute. Add Cool Whip and beat another minute.
Whisk together preserves, 1/4 cup water and wine in a small bowl. Reserve 2 tablespoons. Spread 1/3 cup preserves evenly over bottom of
11-by-7-inch glass baking dish.
Split ladyfingers in half, place half in bottom of baking dish, split side down. Spread half of the cream-cheese mixture evenly over fingers. Place sliced fresh strawberries over cream-cheese mixture. Top with ladyfingers, spread remaining preserves mixture over ladyfingers. Top with remaining cream-cheese mixture.
Cover, refrigerate for at least 2 hours. Dribble 2 tablespoons preserves over top and garnish with fresh strawberries. Makes 12 servings.

DRUNKEN CHICKEN
Dawn Itai (Finance)
1 whole fryer chicken, washed and dried
1/2 cup sake
1/2 cup cherry wine
6-8 cloves grated garlic
2-inch piece of grated fresh ginger
Hawaiian salt mixture with different herbs
Rub sake and wine all over chicken and inside cavity. Then rub grated garlic and ginger and sprinkle salt mixture all over chicken and inside cavity. Marinate in air-tight container in refrigerator for 4 days. Roast uncovered in oven for 1 hour and 15 minutes at 400 degrees.

BISQUICK PANCAKES
Lorraine Teixeira (Marketing)
2 cups Bisquick
1 cup milk
1 Tbsp. sugar
2 Tbsp. lemon juice
2 tsp. baking powder
2 eggs
Sift together until blended. Pour desired size on hot griddle and cook till edges are dry. Turn and cook till golden.

7-up mandarin "jell-O"
Cynthia Aoki (Contract Services)
1 cup sugar
1 cup 7-Up
1 cup hot water
4 pkg. Knox gelatin
1/2 cup tap water
2 cans mandarin oranges
11/2 tsp. almond extract
8 oz. cream cheese
Combine Knox gelatin with tap water. Set aside. Soften cream cheese with sugar. Slowly add the hot water to the gelatin mixture. Pour the gelatin mixture gradually, continuing to mix into the cream cheese. Add the almond extract, 7-Up and mandarin oranges with syrup. Pour into 9-by-13-inch pan and refrigerate till firm.

SALMON CROQUETTE
Cynthia Aoki (Contract Services)
1 can (16 oz.) salmon, drained
1/2 tsp. celery salt
dash of pepper
2 tsp. chopped onion
2 Tbsp. chopped parsley
1 cup thick white sauce (recipe below)
bread crumbs and flaky panko
2 egg whites, slightly beaten
2 Tbsp. water
oil for frying
Combine salmon, seasonings, onion and parsley with white sauce. Chill. Form into 12 croquettes. Roll in bread crumbs, then in egg whites mixed with water. Roll in panko. Heat oil to 375 degrees and fry till golden.
White Sauce:
3 Tbsp. vegetable oil
1/2 cup flour
1/2 tsp. salt
dash of pepper
1 cup milk
Blend oil with flour and seasonings in small, heavy saucepan. Add milk gradually. Cook over medium heat, stirring constantly, till mixture pulls away from the pan and forms into a ball.

BUTTER POUND CAKE
Connie Laderta (Cargo Services)
1/2 lb. butter
1/2 lb. margarine
1 box powdered sugar
6 eggs
3 cups cake flour, sifted
Cream butter and sugar. Mix in eggs one at a time; add flour and mix together. Bake in angel cake pan at 350 degrees for 50-60 minutes.

PEBBLE BEACH SALAD
Trudy K. Teshima-Gramlich
(Contract Services)
11/2 lbs. new potatoes
1 cup vinaigrette
8 oz. green beans
1 head lettuce, separated, washed and dried
4 tomatoes, quartered
71/2 oz. can of tuna, drained
3 hard-boiled eggs, shelled and
quartered
8 anchovy fillets, drained
and chopped
Boil the unpeeled potatoes, do not overcook. Slice potatoes crosswise and dress with a little vinaigrette while still warm. Top and tail beans and simmer in a saucepan in a little boiling water until tender. Drain and dress while still warm. Line salad bowl with lettuce leaves and arrange the salad ingredients attractively, ending with anchovy fillets scattered over the top. Pour remaining vinaigrette dressing.
Vinaigrette:
1/4 cup wine vinegar
3/4 cup good olive oil
1 tsp. Dijon mustard
sugar to sweeten (to your taste)
1/2 tsp. salt
freshly ground pepper
3 Tbsp. finely chopped herbs of choice: parsley, tarragon, thyme (makes about 1 cup)
Combine all ingredients in a screw-top jar; shake until well blended.

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